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Started By
Message
Oil less turkey fryer... Leg of lamb?
Posted on 6/6/13 at 7:20 pm
Posted on 6/6/13 at 7:20 pm
I want to do a leg of lamb on Sunday, as I'll be headed out of town for work for awhile. Good way to spend time with the family... Yadda yadda
I keep running the idea through my mind that I want to do this in my oil less turkey fryer.
First thing I'm trying to ask myself, is this a waste of some great meat?
The plan would be to stuff with rosemary/garlic/Fresh mint, and put a sea salt and cracked pepper rub. Toward the end of its time in the fryer, Im thinking I'll use a Dijon mustard/mint jelly drizzle (almost giving it a candy).
---
Or should I just roast it with similar ingredients, but more traditional style?
What ever is decided it will be fun, and I'll try posting pics as a follow up.
I keep running the idea through my mind that I want to do this in my oil less turkey fryer.
First thing I'm trying to ask myself, is this a waste of some great meat?
The plan would be to stuff with rosemary/garlic/Fresh mint, and put a sea salt and cracked pepper rub. Toward the end of its time in the fryer, Im thinking I'll use a Dijon mustard/mint jelly drizzle (almost giving it a candy).
---
Or should I just roast it with similar ingredients, but more traditional style?
What ever is decided it will be fun, and I'll try posting pics as a follow up.
3
Posted on 6/6/13 at 7:49 pm to What Ever I Want
Roast it.
Salt, pepper, olive oil, mint, rosemary and baste with red wine.
Serve with feta and an assortment of roasted vegetables and some couscous. Cucumber tomato and onion salad to start.
Eta: forgot garlic. Definitely season with garlic.
Salt, pepper, olive oil, mint, rosemary and baste with red wine.
Serve with feta and an assortment of roasted vegetables and some couscous. Cucumber tomato and onion salad to start.
Eta: forgot garlic. Definitely season with garlic.
This post was edited on 6/6/13 at 7:50 pm
Posted on 6/6/13 at 7:55 pm to What Ever I Want
I think you can do many things more than just turkeys, so give it a try.
Posted on 6/6/13 at 8:03 pm to Big_Al_316
Don't see why it wouldn't work. I would use a probe on the meat so you don't over cook it.
Posted on 6/6/13 at 8:07 pm to 8thyearsenior
What's a good inner temp?
Posted on 6/6/13 at 8:12 pm to What Ever I Want
I do mine to 140, then allow a 15 minute rest. Should come out a tad past med rare. Run it up to 150 then rest for medium if you have younger ones eating it.
Posted on 6/6/13 at 9:17 pm to What Ever I Want
Don't buy into it. Don't be weak 
But seriously, if you do it, keep track of temps and times and post pics.
However you have to share regardless of success or failure
But seriously, if you do it, keep track of temps and times and post pics.
However you have to share regardless of success or failure
Posted on 6/6/13 at 10:22 pm to What Ever I Want
Well, you kinda are just roasting it
Posted on 6/10/13 at 2:36 pm to LoneStarTiger
Here it is..
Here is the Leg.
Cut holes in the leg for seasoning "plugs."
Take rosemary and wrap in a mint leaf.
Take wooden skewer and push through mint rosemary combo, and put a piece of garlic on the end.
"Plug" them into slots (this takes some practice)
After all of the plugs are done... Rub in some sea salt, black pepper, olive oil, and a little soy sauce. I let this sit for 24 hours in the fridge covered in foil.
I dropped this in the fryer for close to 2.5 hours. At 2 hours, I started basting it with a dijon/mint sauce mix. I wanted to give it a nice crust.
Next, it was just sliced up and put on a platter.
Here is the Leg.
Cut holes in the leg for seasoning "plugs."
Take rosemary and wrap in a mint leaf.
Take wooden skewer and push through mint rosemary combo, and put a piece of garlic on the end.
"Plug" them into slots (this takes some practice)
After all of the plugs are done... Rub in some sea salt, black pepper, olive oil, and a little soy sauce. I let this sit for 24 hours in the fridge covered in foil.
I dropped this in the fryer for close to 2.5 hours. At 2 hours, I started basting it with a dijon/mint sauce mix. I wanted to give it a nice crust.
Next, it was just sliced up and put on a platter.
Posted on 6/10/13 at 2:49 pm to What Ever I Want
Your handle is fabulous.
Posted on 6/10/13 at 3:01 pm to BRgetthenet
quote:
Your handle is fabulous.
Honestly, I didn't know what to type... just typed that in.
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